There are so many good side dishes we are enjoying this time of year thanks to just harvested, fresh vegetables. So many of which go well with our favorite pastime; that is time spent on the patio while grilling or barbecuing. This dish along with a good cold, creamy pasta or potato salad, and maybe roasted corn, is about all we need to serve while enjoying our love for outdoor entertaining,
I have made a similar reduction before or a recipe using similar ingredients in a gravy for fried pork chops. This time, I chose to make it (less calorie redux) for a flavorful addition using two of my favorites this time of year: Fresh green beans and Vidalia onions. Enjoy!
Roasted Green Beans with Sweet Vidalia Onions
and served with a wonderful Southern Apple Reduction
1 1/2 pounds fresh green beans, ends trimmed
1/2 Vidalia or sweet onion, sliced into vertical strips
2 garlic toes, sliced
1 tablespoon olive oil
salt and pepper to taste
1 sweet cooking apple, such as Gala, peeled and 1/4-inch diced
1/2 cup chicken stock
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon sweet paprika
pinch of sugar or Splenda
1 tablespoon margarine
1 tablespoon real bacon bits, optional
Preheat oven to 375 degrees F.
Wash the green beans, pat dry and for ease, cut with kitchen shears into 1 1/2-inch lengths. Place into a bowl along with the onions and garlic. Toss with the olive oil and add a little salt and pepper. Spread on a baking sheet and roast for about 15 minutes or until beans wilt and begin to roast. Do not let the garlic burn. Remove to a serving dish and keep warm.
Meanwhile, place apple, chicken stock, vinegar, thyme, paprika and Splenda in a small saucepan and heat over medium high. Reduce down to about 1/4-cup; remove from heat and strain sauce into a small bowl mashing the solids with the backside of a spoon to render as much sauce as possible. Discard the solids. Add sauce back to saucepan and reduce to about 2 tablespoons. Add margarine and when heated, remove from heat.
Before serving, drizzle sauce over green beans and sprinkle with bacon bits if desired. Serve immediately.
recipe by +drick perry